What about screw caps as opposed to corks?
I had half a bottle of Conundrum left after a week. I opened it and it
was obviously degraded, but still drinkable. Could the screw cap have
helped save it?

Tom S wrote:
> "JEP62" > wrote in message
> oups.com...
> >
> > Tom S wrote:
> >> Four days open is a pretty long time - especially in this age of unfined,
> >> unfiltered low sulfite wines. Maybe that was just too long for a
> >> delicate
> >> varietal like Pinot Noir.
> >>
> >
> > Tom,
> >
> > Low sulfite I get, but it sounds like you feel unfined, unfiltered
> > wines have a shorter shelf life. That's very interesting. Care to
> > elaborate?
>
> Sure, but I wasn't implying that they have a shorter _shelf_ life.
>
> It seems obvious to me that if you leave all the floating organisms in a
> wine at bottling, they'll have a jump start on spoiling the wine once it's
> opened and exposed to air - especially if it's bottled with low free SO2.
>
> OTOH, a sterile filtered wine that has sufficient free SO2 at bottling
> should be much less sensitive to air exposure, and has no intrinsic spoilage
> inoculum present.
>
> Tom S